034 / 75 · After Sunrise
Mushrooms on Mustard Cream Toast
2 open-faced toast portions · Active 15 min · Total 25 min
Print recipe · PDFBrowned mushrooms on toast make a warm, savory meal with little preparation. A small amount of cream and mustard becomes a sauce in the same skillet, enough to coat the mushrooms without flooding the bread. Use toast with a firm surface and serve immediately. This is one of those dishes whose appeal depends on keeping a crisp base under a soft topping rather than making it long before it is eaten.
Let the mushroom water leave
Slice the mushrooms fairly thickly so they retain some substance. They will release liquid at first; keep cooking until that liquid evaporates and their edges begin to brown. Adding cream too early traps a pale, watery base. A broad skillet helps, and a little patience does more than extra seasoning.
Make toast the last small task
Have the bread ready, but toast it only once the mushroom sauce is nearly finished. A thin layer of butter is optional here and is not required because the mushrooms already have a creamy coating. Spoon the topping over the toast on the plate rather than carrying dripping spoonfuls across the kitchen. Eat while the contrast of textures remains clear.
Ingredients
- 10 oz mushrooms, thickly sliced (285 g)
- 2 teaspoons olive oil (10 ml)
- 1 small shallot, finely chopped (40 g)
- 1 teaspoon Dijon mustard
- 1/4 cup heavy cream (60 ml)
- 2 tablespoons water (30 ml)
- 1/4 teaspoon fine salt
- 1/8 teaspoon ground black pepper
- 2 thick slices wholegrain bread (about 100 g total)
- 1 tablespoon chopped parsley
Set out
10-inch skillet, Toaster or oven grill used according to its instructions, Spatula
Allergens
Milk, Mustard, Wheat. Check labels and substitutions.
Make it
- Heat oil in the skillet over medium-high. Add mushrooms and cook for 7–8 minutes, stirring occasionally, until released water evaporates and edges brown.
- Lower to medium and add shallot. Cook for 2 minutes until softened.
- Stir in mustard, cream, water, salt and black pepper. Simmer gently for 2 minutes until the sauce lightly coats the mushrooms.
- Toast the bread. Put on plates and spoon mushrooms and sauce over the top. Finish with parsley and serve immediately.
Keep the work small
Clean and slice the mushrooms earlier if useful, then refrigerate them in a covered container. The dish still needs its short final cook when you are ready to eat, but the knife work can be taken out of that moment.
A useful detail
If the sauce reduces too far, add a teaspoon of water at a time. It should coat the mushrooms, not form a stiff paste.
Another way
- Use a mixture of cultivated button and chestnut mushrooms.
- Replace parsley with chopped chives for a softer onion flavor.
Keep it well
Refrigerate mushroom topping within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or below for up to 2 days. Reheat to 165°F/74°C with a splash of water. Make fresh toast at serving; do not refrigerate the assembled dish and expect a crisp base.